Seared Scallops with a Coconut Beurre Blanc

Ingredients

• Scallops 6 U-10, Diver Scallops, dried on a towel to remove moisture, best for searing and creating a crust. Frozen works great as well, defrost in advance in your refrigerator the day before.

• 1 tablespoon of extra virgin olive oil

• 1 tablespoon of unsalted butter

• 3 whole garlic gloves

• Salt & pepper to taste

• Rainbow microgreens (chopped parsley works as well)

• Coconut Beurre Blanc 1 stick of room temperature butter diced into cubes and set aside ½ shallot, finely diced ½ cup of white wine, not sweet​ ¼ cup of coconut milk​ 2 tablespoons of chopped chives Salt & pepper to taste

Directions